Sunday, October 30, 2011

Greek Avgolemono Soup

Avgolemono is a Greek word for egg - lemon.

This soup is a great to have when you have a cold, it makes you feel better (the same way chicken soup does).  Of course you can eat it anytime.

I found this recipe a couple of years ago in Vegetarian Times.

2 tablespoons olive oil
2 medium leeks, white parts finely chopped (4 cups) - save the larger green parts of the leek, freeze them to make broth with later
1 small onion, finally chopped (1 cup)
2 small carrots, peeled and diced (3/4 cup)
6 cups no-chicken broth (even though this is a vegetarian recipe I use my own homemade chicken broth, but you could use a vegetable broth)
1/2 cup orzo pasta
2 large eggs
3 tablespoons lemon juice
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh oregano
Lemon Wedges, for garnish

Heat oil in large saucepan over medium heat.  Add leaks, onion, carrots, and pinch of salt; cover and cook for 5 to 7 minutes, or until vegetables are softened, stirring often.  Stir in broth.  Season with salt and pepper.  Cover, reduce heat to medium-low, and simmer 10 minutes.  Add orzo and cook 11 minutes more, or until orzo is tender.   Remove from heat.  Whisk together eggs and lemon juice in bowl.  Add 3 ladles soup broth to egg mixture, whisking constantly.  Whisk egg mixture back into soup, and cook over low heat 2 to 3 minutes, or until soup is thickened but without letting it come to a boil.  Serve sprinkled with parsley, mint, and oregano, and garnished with lemon wedges.

**Note:  When reheating this soup, warm it over low heat without bringing it to a boil, to prevent the eggs from curdling.
Feel free to decide how finely chopped you want the vegetables.  I have done it many different ways.

This post is linked on:

Sunday Night Soup Night - Easy Natural Food

Monday Mania - The Healthy Home Economist

A Texas Mom Blog - A Southern Fairytale

1 comment:

  1. What an amazing combination of flavors! I have mint in my garden and I'm always looking for new ways to use it. Thanks so much for sharing this recipe with Sunday Night Soup Night. I'll be hosting weekly through fall and winter, so I'd love to see you again with your next soup/stock/chowder recipe!